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Growing up, I always looked forward to getting a Cadbury Creme Egg in my Easter basket each year. I loved how the sugary fondant-filling looked like the inside of an egg!
This year, I attempted to make my own version of these popular candies, without the use of corn syrup or artificial food coloring.
In fact, this all-natural version calls for just five ingredients and can be whipped up in a matter of minutes! The filling is a simple mix of coconut butter, raw cashew butter, and maple syrup (or honey, if you prefer), with a touch of turmeric to create the signature yellow-colored centers. Covered in melted dark chocolate, these eggs can be served at room temperature for an authentic copy-cat, complete with a soft and fondant-like filling.
Best of all, these eggs can be easily customized to suit your taste. The following recipe isn’t as shockingly sweet as the store-bought variety, but since there’s no baking involved, you can taste-test the filling along the way and adjust the sweetness as you see fit.
These chocolate-covered “eggs” are practically fool-proof!
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Easy Cadbury Creme Eggs (Vegan- & Paleo-friendly)
Makes 8 pieces
Ingredients:
1/4 cup coconut butter (homemade or store-bought), at room temperature
1/4 cup raw cashew butter
2 tablespoons pure maple syrup (or honey)
1/4 teaspoon turmeric
1 cup 70% or darker chocolate chips
Directions:
Combine the coconut butter, raw cashew butter, and maple syrup in a bowl and stir well to combine. Scoop two tablespoons of that mixture into a separate bowl and add in the 1/4 teaspoon of turmeric. Stir well to mix, creating the yellow “yolk” filling.
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Place both bowls in the fridge to chill for 10 minutes, or until the mixture is solid enough to be shaped with your hands. (If you chill the mixture too long it may become too firm to work with– in that case, just place it on the counter until it starts to come to room temperature again.)
To create the egg filling, scoop 1 tablespoon of the white filling into the palm of your hand, roll it between your hands to create a ball, and then press it into a flat circle. Scoop 1/2 teaspoon of the yellow filling and place it in the center of the white filling, as pictured below.
Wrap the white filling around the yellow filling, and roll it into a ball again, as pictured above. Repeat with the rest of the mixture, creating about 8 small “eggs.” Place in the freezer to set until firm.
To complete the eggs, melt the dark chocolate chips in a double-boiler over the stove and use a spoon or spatula to coat each frozen egg. (The coating should solidify pretty quickly, thanks to the chilled filling.) Depending on your preferences, feel free to add a second coating of dark chocolate for a thicker chocolate shell.
These eggs can be stored at room temperature for several hours, but if you don’t plan on serving them until the next day, I’d recommend keeping them in the fridge overnight so they don’t spoil. Enjoy chilled or at room temperature!
Ingredients
- 1/4 cup coconut butter (homemade or store-bought), at room temperature
- 1/4 cup raw cashew butter
- 2 tablespoons pure maple syrup (or honey)
- 1/4 teaspoon turmeric
- 1 cup 70% or darker chocolate chips
Instructions
- Combine the coconut butter, raw cashew butter, and maple syrup in a bowl and stir well to combine. Scoop two tablespoons of that mixture into a separate bowl and add in the 1/4 teaspoon of turmeric. Stir well to mix, creating the yellow "yolk" filling.
- Place both bowls in the fridge to chill for 10 minutes, or until the mixture is solid enough to be shaped with your hands. (If you chill the mixture too long it may become too firm to work with-- in that case, just place it on the counter until it starts to come to room temperature again.)
- To create the egg filling, scoop 1 tablespoon of the white filling and roll it between your hands to create a ball, then press it flat. Scoop 1/2 teaspoon of the yellow filling and place it in the center of the white filling, as pictured below.
- Wrap the white filling around the yellow filling, and roll it into a ball, as pictured above. Repeat with the rest of the mixture, creating about 8 small eggs. Place in the freezer to set until firm.
- To complete the eggs, melt the dark chocolate chips in a double-boiler over the stove and use a spoon or spatula to coat each frozen egg. (The coating should solidify pretty quickly, thanks to the chilled filling.) Depending on your preferences, feel free to add a second coating of dark chocolate for a thicker chocolate shell.
- These eggs can be stored at room temperature for several hours, but if you don't plan on serving them until the next day, I'd recommend keeping them in the fridge overnight so they don't spoil. Enjoy chilled or at room temperature!
Nutrition
Notes:
- If you don’t want to use coconut butter, you can replace it with more cashew butter instead, but the filling will be significantly more tan/brown in color, making the yellow-colored yolk less noticeable.
- I use dark chocolate chips in this recipe so that the eggs can be served at room temperature, but if you’d prefer a homemade chocolate coating, try using this recipe instead, and serve the eggs directly from the fridge.
- You can use another type of nut or seed butter, if you prefer, but the color and flavor will be affected.
Enjoy!
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Reader Feedback: Are you a fan of Cadbury Creme Eggs? Do you have a favorite Easter candy?
Do you know what the nutritional values are, or how to figure it out – especially fat, cholesterol, sugars? Thanks!
MyFitnessPal.com is great for calculating nutrition info– just add all the ingredients into the calculator and divide by the number of servings!
When you purchase this make sure it is 100% Xylitol and doesn’t have other ingredients.
If you are not able to settle it at the beginning, it might have
blown out of proportion and might affect the life in a negative way.
This is important when working with chocolate since it sets fast so have some type of plan before starting.
What a cut and creative idea!
I tried these for Easter dinner. I was able to give them a nice egg-like shape, they were really cute. Once they were frozen, I would use a toothpick to hold them and a spoon to cover them with chocolate. The only thing was that the filling was a lot darker than yours, Megan. I used store-bought cashew butter and homemade coconut butter. The mixture was really peanut-buttery looking, so I added coconut butter to lighten the colour without affecting the consistency too much. It turned kind of blonde, but I had to give up on the yolk idea, the whole thing was still too dark, not at all like yours. Regardless, everyone LOVED them and I made an extra batch yesterday for future sweet cravings 😀
Was the store-bought cashew butter raw or roasted? I find that roasted cashew butter (which is more commonly found at stores) tends to be darker than the raw version, but I’m glad you enjoyed the flavor regardless!
It was roasted cashew butter!! You’re so right, I overlooked that detail 🙂 But like I said, we devoured them all anyways 😉 Thanks for the reply!!
Enjoy life now has a dark chocolate chip that is 69% cacao…only one of our local health stores carry them right now…but you can purchase them on-line. We made these and they turned out really yummy…even the husband liked them (and he is definitely the hardest to please!)
I just made these subbing out the coconut & cashew butters for 1/2 cup peanut butter with 2 Tbsp honey. I would definitely recommend cutting the chocolate chips down to 3/4 cup or even 2/3 cup. 1 full cup of dark chocolate chips is way too much. Now I have a ton of leftover melted chocolate!
so excited to make these!! super last minute since easter is tomorrow, but do you think roasted cashew butter would work, or is it too dark? thanks!
Just made the “eggs”, delicious. The only thing I changed is turmeric, I was afraid to add and change the taste (instead used organic food coloring), but maybe I shouldn’t? Please advise.
I also add some honey to chocolate, since I am usually using 85%.
Here is my post. Happy Easter!
http://nietypowewypieki.blogspot.de/2014/04/domowe-cadbury-creme-eggs.html
Coconut butter is extreme easy to make. All you need is good quality shredded coconut and a blender. That’s it.
Saw this recipe on facebook! Came over to check it out! My kids and I tried making these….although they did not look AT ALL like yours my 6 yr old ate it right off the spoon!! Thanks so much. Your website looks wonderful and I can’t wait to make more of your recipes!!
Glad you enjoyed them!